Monday, 9 April 2012

Chocolate fudge cake.

Happy Easter! I was initially going to make a low fat weight watchers fruit crumble for the Easter weekend, but this did not go down well with my family. I then decided on making on a chocolate based dessert/pudding as this seemed more fitting with the Easter celebrations. I was given a cook book on my last placement called "one ingredient four ways" and decided on making the chocolate fudge cake (p.171) as the cake looked very gooey and rich. I have noticed there is a typing error for the recipe, as the recipe stipulates a serving four, but there is enough to serve 12.
Here is how my cake turned out

Method
Preheat the oven to 180c/350f/gas mark 4). Grease and line the bases of two 20cm/8 inch sandwich tins.
To make the icing, place the chocolate, muscovado sugar, butter and evaporated milk in a heavy based sauce pan. Heat gently, stirring constantly, until melted. Pour into a bowl and leave to cool. Cover and chill in the refrigerator for 1 hour, or until spreadable.
For the cake, place the butter and caster sugar in a bowl and beat together until light and fluffy. Gradually beat in the eggs. Stir in the golden syrup and ground almonds. Sift the flour and coco powder into a separate bowl, then fold into the mixture. Add a little water, if necessary, to make a dropping consistency.
Spoon the mixture into the prepared tins and bake in the preheated oven for 30-35 minutes, or until springy to the touch and a skewer in the centre comes out clean.
Leave the cakes in the tins for 5 minutes, then turn out onto wire racks to cool completely. When the cakes are cold, sandwich them together with half the icing. Spread the remaining icing over the top and sides of the cake, swirling it to give a frosted appearance.
xxx